This cinnamon swirl chocolate chip pumpkin butter bread is the ultimate cozy autumn bread. With its moist, spiced pumpkin base, rich chocolate chips, and a sweet cinnamon sugar swirl, this loaf is a fall baking recipe you’ll want to make again and again.
I remember the first time I made this pumpkin butter loaf, it was a chilly October weekend, and the smell of cinnamon and pumpkin spice filled my kitchen. One slice in, and I knew this moist pumpkin bread with chocolate chips would become a family tradition. It’s easy to make, full of warm spices, and perfect for breakfast, dessert, or an afternoon treat.
What’s Inside This Recipe?
My Take on This Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
What I love most about this bread is how it brings together all the best flavors of fall. The pumpkin butter adds a deep, spiced sweetness, while the cinnamon sugar swirl gives every bite a delightful crunch. And let’s not forget the chocolate chips, they melt into the bread for a gooey, irresistible texture.
This recipe is also incredibly flexible. Whether you’re serving it for a cozy brunch, taking it to a potluck, or just enjoying it with a cup of coffee, it always feels special. Don’t be surprised if your family asks for seconds (or thirds)!
Ingredients for Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Let’s gather everything you need for this spiced pumpkin chocolate chip bread. These simple ingredients come together to create a loaf that’s moist, flavorful, and perfect for fall.
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup pumpkin butter (store-bought or homemade)
- ½ cup vegetable oil or melted coconut oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
For the Cinnamon Sugar Swirl
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Optional tools: 9×5-inch loaf pan, parchment paper
How to Make Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
This recipe is so simple, you’ll be amazed at how quickly it comes together. Let’s bake!
Preheat and prepare the pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix the dry ingredients
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this aside for now.
Combine the wet ingredients
In a large bowl, combine the pumpkin puree, pumpkin butter, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir until smooth and well combined.
Blend the wet and dry ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, this keeps your bread nice and tender. Fold in the chocolate chips.
Layer the batter and cinnamon swirl
Pour half of the batter into the prepared loaf pan. In a small bowl, mix the cinnamon and sugar for the swirl. Sprinkle half of this mixture over the batter in the pan. Pour the remaining batter on top, then sprinkle the rest of the cinnamon sugar over the top.
Bake to perfection
Bake the loaf for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with foil during the last 10 minutes of baking.
Cool and enjoy
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature, both are equally delicious.
How to Serve Your Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
This pumpkin spice dessert is perfect on its own, but here are a few ideas to make it even better:
- Serve it warm with a pat of butter or cream cheese for an extra indulgent treat.
- Pair it with a hot cup of coffee, tea, or apple cider for the ultimate cozy autumn vibe.
- Add a dollop of whipped cream or a scoop of vanilla ice cream to turn it into a decadent dessert.
Storing and Enjoying Leftovers
To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze individual slices for up to 3 months. To reheat, just pop a slice in the microwave for about 15 seconds or warm it in the oven.
Top Tips for Customizing Your Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
- Swap the chocolate chips: Try white chocolate chips, dark chocolate chunks, or even butterscotch chips for a fun twist.
- Add nuts: Chopped pecans or walnuts add a nice crunch and pair beautifully with the pumpkin and spices.
- Make it dairy-free: Use dairy-free chocolate chips and swap the eggs for a flaxseed or chia seed substitute.
- Adjust the spices: If you love extra spice, add a pinch of cloves or allspice to the batter for even more flavor.
Your Questions About Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread Answered
Can I use homemade pumpkin butter?
Absolutely! Homemade pumpkin butter works wonderfully in this recipe. Just make sure it’s thick and not too watery for the best results.
Can I make this bread gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Make sure your other ingredients are gluten-free as well.
Why is my bread dense?
Overmixing the batter can cause the bread to become dense. Stir just until the ingredients are combined, and your loaf will come out perfectly moist and tender.
Can I double the recipe?
Of course! This recipe doubles beautifully. You can bake two loaves at once or freeze one for later.
What’s the difference between pumpkin puree and pumpkin butter?
Pumpkin puree is just cooked, mashed pumpkin with no added sugar or spices. Pumpkin butter is sweetened and spiced, giving it a rich, concentrated flavor that adds extra depth to this bread.
Let’s Get Baking!
I hope you’re as excited as I am to try this cinnamon swirl chocolate chip pumpkin butter bread. It’s the perfect way to celebrate fall and fill your home with the warm, inviting scents of pumpkin spice.
If you make this recipe, I’d love to hear how it turns out, leave a comment below or tag me on social media. And while you’re here, don’t forget to check out more cozy fall baking recipes on WandaRecipes.com.
Happy baking!
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup pumpkin butter store-bought or homemade
- ½ cup vegetable oil or melted coconut oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
For the Cinnamon Sugar Swirl
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
Preheat and prepare the pan
- Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix the dry ingredients
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this aside for now.
Combine the wet ingredients
- In a large bowl, combine the pumpkin puree, pumpkin butter, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir until smooth and well combined.
Blend the wet and dry ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, this keeps your bread nice and tender. Fold in the chocolate chips.
Layer the batter and cinnamon swirl
- Pour half of the batter into the prepared loaf pan. In a small bowl, mix the cinnamon and sugar for the swirl. Sprinkle half of this mixture over the batter in the pan. Pour the remaining batter on top, then sprinkle the rest of the cinnamon sugar over the top.
Bake to perfection
- Bake the loaf for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with foil during the last 10 minutes of baking.
Cool and enjoy
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature, both are equally delicious.
